Dinner
Split Pea Soup with Chorizo
Split pea soup simmers until the peas melt into a thick, savory base that coats tender potatoes and carrots. Browned chorizo folds in at the finish, releasing smoky, spiced richness with every spoonful.
- Total
- 4 hr 40 min
- Prep
- 35 min
- Cook
- 4 hr 5 min
- Serves
- 8
Nutrition per Serving
- Calories
- 503
- Protein
- 23g
- Carbs
- 50g
- Fat
- 24g
- Fiber
- 15g
- Sugar
- 4g
- Sodium
- 513mg
Ingredients
- 4 cup low-sodium chicken broth
- 4 cup water
- 1 lb Yukon Gold potatoes, diced
- 2 cup yellow split peas
- 1 large onion, diced
- 2 large carrots, sliced
- 6 clove garlic, finely chopped
- 1 tbsp paprika
- 2 tsp dried oregano
- 3/4 tsp salt, divided
- 1 lb fresh chorizo
- 1/2 tsp ground pepper
- 1/4 cup Microgreens or sprouts, for garnish
Instructions
- Combine broth, water, potatoes, split peas, onion, carrots, garlic, paprika, oregano and 1/2 teaspoon salt in a 5- to 6-quart slow cooker. Cook on High for 4 hours or Low for 8 hours.
- A few minutes before serving, remove chorizo from its casing and crumble into a large skillet. Cook over medium heat, stirring and crumbling with a spoon, until cooked through, 3 to 5 minutes. Stir the chorizo into the soup along with pepper and the remaining 1/4 teaspoon salt. Garnish with microgreens (or sprouts), if desired.